Garlic Lemon Shrimp w/Quinoa & Balsamic Reduction

Hey Foodie Friends!
I hope you have been well. :) I have been busy, busy, busy with the other blog… Artsy Chicks Rule… and sadly haven’t had a chance to create or share recipes over here as much as I’d like!
But, I have lots planned for y’all. I’ll be sharing a yummy holiday cookie & sweet bread recipe soon.
Plus, I have some fabulous martinis and cocktails coming soon too. (plus, some fabulous sources!)

Today I’ll be sharing a really healthy, and really delicious, meal I make for my family.

Garlic Lemon Shrimp w/Quinoa and a yummy Balsamic Reduction

The first thing you want to do is start the reduction since it will take the longest to complete.

Pour the juice of one orange (about 3/4 cup) into sauce pan with 1/4 cup of balsamic vinegar.
Start it out on high at first and then lower it to simmer until it’s reduced and thickened.

The first thing you want to do is start the reduction since it will take the longest to complete.

Pour the juice of one orange (about 3/4 cup) into sauce pan with 1/4 cup of balsamic vinegar.
Start it out on high at first and then lower it to simmer until it’s reduced and thickened.

Once that is going, prepare the quinoa per the instructions on the package. (2 cups worth)

While those two things are doing their thing, prepare the garlicy, lemon shrimp.
Mince one large clove of garlic and saute it in a frying pan (on medium) along with 1 tablespoon or two of olive oil (or butter).
Add the juice of 1 large, or 2 small, lemons. (about 1/2 cup)
Add the shrimp last. (I used frozen cooked shrimp this time, thaw first)

Heat to medium/low and cook it down a bit to reduce liquid.

Once everything is complete, mix the olive oil, cayenne, Parmesan and lemon pepper with the quinoa.
Spoon it into a bowl or plate and top with the sauteed shrimp.
Spoon the balsamic reduction over top and you are ready to eat! :)

Easy!

If you are not excited about the balsamic reduction, you can omit it.
It is good both ways….

Find it here!

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